Pages

Sun-Dried Tomato and Basil Scones

The older I get, the more I prefer savory over sweet. I do enjoy baking up elaborate treats but I really don't need cheesecakes, cookies and pies around on a regular basis to tempt me, nor do I have much time left over after cooking a good meal. Scones and biscuits and muffins are my favored baking outlet. Not only are they fairly foolproof, they don't take much time to whip up and they make a good meal accompaniment as well as a nice snack or light breakfast. I've had this recipe for sun-dried tomato scones in my binder of mean-to-tries for years, but somehow never got around to making it until just recently. This one's a keeper.

The sun-dried tomatoes add a pleasing sweetness to these savory scones that are much like little triangles of pastry. Adhere to the rules of making perfect pastry, meaning don't overwork the dough and take care to use cold ingredients. These are perfect with a bowl of hot soup or simply enjoy as a satisfying savory snack throughout the day.

Preheat an oven to 400° and grease or line a baking sheet with parchment paper.

Soak the sun-dried tomatoes in a small bowl of hot water for 15 to 20 minutes. Squeeze out the excess water, pat dry with paper towel, and chop into small pieces.

In a large bowl, combine the flour, cheese, baking powder, basil and salt. Cut in the butter using a pastry cutter or fork until the butter is in small crumbs.

In a small bowl, whisk together the milk and eggs. Transfer to the flour mixture, add the sun-dried tomatoes, and stir to combine.

Flour your hands and shape the dough into a ball. On a floured board, knead the dough about 10 times. Transfer to the baking sheet and form into a 8- or 9-inch circle. Cut into 8 wedges, but don't separate. Bake until golden and baked throughout — about 18 to 20 minutes.

Separate the wedges and transfer to a wire rack to cool. Serve warm or cool.

14 comments:

Ah, if only my sweet tooth left me as I aged! But that's not to say I don't enjoy savory baking--and these look phenomenal. The photos (esp. the last one) highlight the flakiness perfectly--I want some of these!

Looks flaky and delicious!Has the American love affair for scones been recent? I am seeing more scones in super markets, bakeries etc which was not the case few years ago or am I just starting to notice them.

I actually prefer sweet over savory as well. I make the occasional sweet and I am known to post about them, but I end up giving them away...if I don't I would eat them and my hips would not thank me at all:D...I just have no self control!!!!!!!!These scones are a keeper by the way!!!!

These look wonderful. I love scones too and would love these as a snack or with dinner!

But I was wondering do you ever use your hands to rub the butter into the flour - that is the way I was taught and always do and I just can't envisage how you would do it with a fork and I don't even know what a pastry cutter is.

I also notice the a lot of scones in America seem to be cut in wedges whereas I learnt to make them by cutting out circles with a glass or a cutter! Is wedges the traditional American way as I seem to see lots of wedge shaped scones rather than round ones in American posts? (you see I am interested in how we do things differently as well as the names!)

I don't use butter, so what would be a good spread for these? HUbby wants me to make some for work (he gets there at 5AM and I make snacks for the idiots twice a week-I made the bean brownies last week and fooled a lot of people)

I have quite a collection of biscuit recipes from around the world and have long enjoyed making my own biscuits and scones. I've no idea really about baked savory trends.

Johanna;

This is the first time I have made wedge shaped scones / biscuits. Sometimes I shape them into circles and sometimes I drop the dough onto the baking sheet.

The butter I almost always grind into bits using a pastry cutter, though rubbing the butter in with your hands achieves a similar purpose. The idea is to distribute the butter throughout in small pieces. I think using your hands to cut in the butter would add heat to the batter and the ideal chemical reaction is achieved using cold ingredients. Each cook has their own preferred method though.

Jan, I have no experience with spreads, but you might try using some oil in place of the butter, though I doubt you would get the same flaky pastry quality.

I love scones and these look delicious! I find since I'm eating more soups that I'm craving biscuits/scones to have with them. Though I feel bad eating something so full of butter/cream as part of my dinner.

Scones are a favorite of mine. I made a scone a while back you would probably appreciate. The original recipe called for 1/3 cup jam as the only sweetener, I substituted mango ginger chutney resulting in a delicious savory scone. Clearly appropriate considering your style of cooking!

You are so right about me liking your scone recipe with mango ginger. Absolutely something that would appeal to me. If you posted this on your blog, I'm embarrassed to admit that I missed it. I will keep this idea in mind. Thanks!

Thanks lisa - you are right now you say that your scones don't always look wedge shaped! I was told that the flour and butter needed to be rubbed in with the tips of my fingers to avoid too much heat - so it seems our methods are out to achieve the same ends!

I just made these and am waiting patiently by the oven to see the results. The only thing I'm concerned about are the sun-dreid tomatoes, which, I'm not so sure were cut accordingly. Anyways, thanks for the recipe, shall let you know how it goes.

Based in London, Ontario, a veteran vegetarian for 22 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.